About

Tall Mutha Shucka

The Tallmuthashucka. AKA Keenan Boyle

My history with oysters started around 2005 when I became SCUBA certified to dive for “wild” oysters on the Long Island Sound.  After seeing fewer harvestable oysters each year due to environmental factors, I moved on to more sustainable farm-raised oysters.  

First I traveled to several oyster farms along the east and west coasts of the United States to learn how to successfully grow oysters for market.  Then I started working as a farmer at one of the Town of Islip’s first aquaculture leases in the Great South Bay. At the time I also worked for wholesale companies buying oysters from different parts of the country, Mexico, Canada and New Zealand then selling them to chefs at high end restaurants. Doing sales demonstrations of oysters from all these different regions helped me become a knowledgeable shucker.

After visiting hundreds of restaurants that serve oysters and attending many oyster centric events, like shucking contests and drink pairings, I decided that’s where I wanted to be. During the past few years I’ve been bringing oysters to events from the farms I work on and shucking them myself. It’s the true meaning of “dock to dish.”

FARM LOCATION: Great South Bay

FARMERS: Keenan Boyle

OYSTER VARIETIES: Blue Points

OTHER OFFERINGS: Raw bars, farm tours

INSTAGRAM: www.instagram.com/tallmuthashucka/

WEBSITE: www.tallmuthashucka.com/